Beef Boregi with Herbs and Pine Nuts from Elra's Cooking

This was my first attempt ever, at using filo pastry and as I tried to separate the layers of filo from the package, Elra's words came to mind.

"You might not use the whole package, but always nice to have extra just in case you tear some."

And boy did I tear some...

In the end, I cheated by using bits of the torn pastry to patch-up holes in the rolled-up filo in the pan. It took 65 minutes before the top of my Boregi was nice and brown.

For the recipe, please go here.

I totally recommend this recipe and really loved the filling!